Emily’s Iced Cream Finger Buns
By Chelsea SugarPage views: 23046This is Emily from Hottest Home Baker's cream finger bun recipe.
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2 reviews
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Difficulty Easy
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Prep time 24 hrs
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Cooking time 10 mins
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Serves
8
1kg high grade flour
20g salt
50g softened butter
100g Chelsea White Sugar
25g instant active dried yeast
1 small egg
600ml warm water or milk
To serve
Chelsea Berry Flavoured Icing
Chelsea Chocolate Icing
Sweetened whipped cream
Berry jam
To make dough:
Place all the ingredients into a large mixing bowl, then using a wooden spoon combine the ingredients together until a dough mass has formed.
Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic in feel. Kneading is the trick here!
Lightly oil a bowl large enough to allow the dough to double in bulk, then put the dough in the bowl and cover with plastic wrap. Leave in a warmish place for 20 minutes.
Gently knock back the dough in the bowl by gently folding it back onto its self.
Cover again with plastic wrap and leave for 20 minutes then place into the refrigerator overnight.
To make buns:
Divide dough into 8 pieces and weigh them so the buns look the same.
Roll each square shape into a “finger” and place on a baking sheet in a warm spot to rise until double in size. This should take 30-60 minutes.
Bake in oven at 180°C for 10 minutes. Cool, then ice half with Chelsea Berry Flavoured Icing and half with Chelsea Chocolate Icing.
Fill with sweetened whipped cream and a dollop of jam to serve.
From the TV show Chelsea New Zealand's Hottest Home Baker.
I followed the recipe and they seemed big but I went with it
After 10mins @ 180 definitely not done I think maybe 12 instead of 8 but yeah unfortunately first attempt failed anyone tried these?
DELICIOUSSS i love it perfect texture and nice sweet taste but not to sweet and a little bit bitter the best ong
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